Friday, 3 February 2012

Baked Salmon with Parma Ham and Roasted Vine Tomatoes

A helpful suggestion would be to always  keep some salmon fillets in your freezer.  They are such a versatile ingredient.  Tonight's meal isn't from a recipe, it's just a few ingredients that I happened to have lurking in the fridge a couple of weeks back when I first made this dish. They worked really well together, it's quick, healthy and the roasted tomatoes taste like sweet jewels.  The latter are Steves words not mine.  

Serves 4
Preparation time 5 min
Cooking time 20 min


4 large salmon fillets
Grated rind of a lemon (optional)
4 slices of parma ham
300g of cherry tomatoes on the vine
a drizzle of olive oil
Salt and black pepper


Heat the oven to 180C.   Place the salmon fillets in a large roasting dish and season with salt and pepper, grate on some lemon rind.  Wrap the parma ham around the salmon or lay the slices on top of each fillet.  Bacon would work equally as well wrapped around the salmon fillets.   Add the cherry tomatoes still on the vine in the same roasting tray, drizzle a little olive oil over the tomatoes and bake in the oven for 15-20 min depending on the size of the salmon. 

Tonight I decided to make some potato wedges as the salmon fillets seemed quite small.  Chop the unpeeled potatoes into slices and drizzle with olive oil and season.  I had some rosemary left over which I laid amongst the wedges.  Obviously start the cooking 25 min before the salmon. Cook for 45 min until golden and crisp.

You could also serve with new potatoes and green vegetables.  New potatoes chopped small and roasted would be a lovely accompaniment too.

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